Cognis Launches New Premium Whipping Agent based on Non-hydrogenated Fat

The hydrogenated-fat-based Lamequick CE 2956 and the new Lamequick CE 2903 are the premium products in Cognis’ Lamequick range of whip-topping concentrates. Both products are ideally suited for cake fillings and Chantilly cream.

30 Nov 2010 --- In the hectic world of today, consumers like to give themselves a treat from time to time to make them feel good. However, they also expect cakes and desserts to fit with their healthy eating habits. Global specialty chemicals supplier Cognis has therefore recently launched Lamequick CE 2903, a new whip-topping concentrate that meets the demand for premium products based on non-hydrogenated fats.

The hydrogenated-fat-based Lamequick CE 2956 and the new Lamequick CE 2903 are the premium products in Cognis’ Lamequick range of whip-topping concentrates. Both products are ideally suited for cake fillings and Chantilly cream. With their sophisticated combination of vegetable oil, emulsifiers and various dairy ingredients, they are very similar to real cream in terms of melting properties, mouth feel and appearance.

And because Lamequick CE 2903 contains no hydrogenated fat, it can be used for clean-label products: on the packaging, manufacturers need only indicate “vegetable fat” instead of “hydrogenated vegetable fat”. This is an important competitive advantage, as consumers are becoming more and more aware of the negative effects on health of hydrogenated and trans fats and retailers put pressure on food manufacturers to replace the hydrogenated fats in their formulas.

“Lamequick CE 2903 is the perfect complement to the existing Lamequick CE 2956,” says Holger Riemensperger, Business Director Food Ingredients Europe at Cognis’ Strategic Business Unit Nutrition & Health. “It delivers excellent results in terms of a creamy texture, volume and taste, yet contains no hydrogenated fat. As a result, consumers can enjoy a truly holistic well-being experience.”